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Riou Cookbook2

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Riou Cookbook2 - Page Text Content

S: Riou family cookbook volume 2

FC: {Recipes} | Riou family Cookbook

1: Table of Contents | 2 6 11 14 21 35 37 41 | Appetizers...................................... Soups, Salads, and Sides............ Marinades, Dressings, Sauces.... Main Dishes.................................. Desserts....................................... Breads and Dough...................... Canning....................................... Index........................................

2: {Appetizers} | 2 | Civilization has taught us to eat with a fork, but even now if nobody is around we use our fingers. - Will Rogers

3: 1.Fill a medium stock pot half way with water and pace on the stovetop over medium heat to be used as a double boiler. | 1 large tomato 1/2 c shredded mozza 2 cloves garlic 1/4 c fresh basil leaves 1 loaf (1lb) French bread (cut into 1/2 inch slices) Mix tomato, cheese, garlic, 2 tbsp oil and basil, set aside. Brush bread with a little oil on both sides. Put in oven, flip (2 min on each side). Top with ~ 1 tbsp tomato mixture. | Bruschetta | Montana's Antojitos | 2lbs cream cheese 4 oz jalapeños, finely chopped 1 oz green onions 14 oz red peppers, finely diced 1/2 oz parsley, finely chopped 1 tsp seasoning salt 4 oz bread crumbs 1 fl oz Melinda’s hot sauce 10 12” flour tortillas 10 oz shredded cheddar | 2.Take the cream cheese from the fridge and place in a large stainless steel mixing bowl, and place the bowl over the stock pot on the stovetop to warm. 3.Finely chop the jalapeños, green onion, 4 oz of the red peppers, and parsley on a cutting board. 4.Once the cream cheese has softened (about 10 minutes), remove the bowl from the stovetop and combine the above ingredients as well as the seasoning salt, bread crumbs and Melinda’s hot sauce, mixing well. 5.Lay the 12” tortillas flat and spread 5 oz by weight of the cream cheese mixture onto each tortilla with a spatula. 6.Sprinkle each tortilla with an additional 1 oz of chopped red pepper and 1 oz of shredded cheddar evenly over the entire tortilla. 7.Roll Each tortilla tightly into tub shapes. Using a serrated knife, make 8 cuts (making 9 equal pieces) on a 45 degree angle, cutting half way through each wrap. 8.Wrap each tortilla with saran, store in fridge - shelf life: 3 days | 3

4: 1pkg sour cream 1c miracle whip 8oz grated cheddar cheese 8oz grated mozzarella cheese green onion chopped fine Spread mixture on tortilla shells. Roll, slice then serve. 1 pkg frozen spinach 1 can water chestnuts 1 c sour cream 1 c mayo 1 envelope Knorr vegetable soup mix Combine all of the ingredients except for the bread. Cover and refrigerate. When ready to serve hollow out the bread and fill the hollow with the dip. Cut the leftover bread into cubes use those to dip. 8 oz cream cheese 1/2 c sour cream 1/4 c mayo 3 – 4 oz can of shrimp (optional) 1 c seafood cocktail sauce Mix first 3 ingredients together and spread onto a pizza pan or a nice plate. Spread on the cocktail sauce then layer the rest of the ingredients leaving the cheese for last. Serve with crackers. | Spinach dip with pumpernickel bread | 4 | green pepper chopped fine red pepper chopped fine 2 pkg fiesta ranch or ranch dressing tortilla shells | Roll-ups | 1 small onion, diced 3 tbsp Parmesan cheese 1 tsp salt 1 round unsliced pumpernickel or sourdough bread | 2 c shredded mozzarella cheese 1 green pepper, chopped 3 green onions, chopped 1 diced tomato | Surprise spread

5: 1/4 c cayenne 2tbps garlic powder Mix together in a pot on stove for a couple minutes. Then in a roaster add the following ingredients: 10 c cheerios 5 c vector cereal 2 c pecans Bake for 2 hours at 250 - mix every 15 minutes | Trail mix | 5 | 1/2 c olive oil 1 to 2 tbsp salt 2 c almonds 2 c dried pineapples

6: {Salads} | {Soups} | --------------- | {Sides} | ---------

7: 2 c rice 3 1/2 c water 1 pkg onion soup mix 1/4 c cooking oil (or less) 1/4 c soya sauce 1 can mushrooms (with soup) Mix all ingredients in large baking dish. Cover and bake for 1 1/2 hours at 350 degrees. | 1/4 c oil 2 garlic cloves crushed salt and pepper 1/2 c Parmesan cheese 1 tsp Worcestershire sauce 1/4 tsp dry mustard 1/2 c lemon juice 2 eggs boiled (just barely) croutons Cut eggs, blend dressing ingredients. Beat into eggs. Pour over roman lettuce. Toss well. Add cheese and toss croutons. | Brown rice casserole | Dressing 1/2 c oil 1/2 c soya sauce 1 clove chopped garlic Add to salad and leave in fridge a few hours before serving. Keeps well. | 1/5 c couscous 1/2 c vegetable stock 2 diced red peppers 1/2 med carrot, diced 2 green onion 1 tbsp raisins Dressing: 1 tbsp olive oil 1 1/2 tsp lemon juice 1/2 tsp honey 1.Bring vegetable stock to a boil over med heat. Put couscous in a bowl and pour over it. Let stand 5 min. Fluff with fork. 2.Stir in red pepper, carrots, green onions, and raisins. 3.Whisk dressing ingredients together in small bowl. Stir into couscous. Season with salt and pepper | 1 bunch spinach or Chinese cabbage 1 red and 1 green pepper 1 bunch green onions, cut fine 4 to 5 stalks celery, cut fine 2 c bean sprouts 1 1/2 c fresh mushrooms, chopped 2 c cold cooked rice 1 c raisins 1 c cashews, shopped | Confetti Couscous Salad | Chinese Salad | 7 | Caesar salad | Couscous | Sate garlic, onions, celery and zucchini 1 1/3 c chicken broth 2/3 c couscous Remove from heat. Then add 1tsp Parmesan, 1/4 tsp thyme, 1/4 tsp basil. Olives and tomatoes optional.

8: Cream of broccoli soup | 2 1/5 c dry baking beans 3 medium onions, chopped 1 c brown sugar 4 tbsp molasses 1/2 c ketchup 1 c bacon, cut up Salt/Pepper 1.Wash beans well. Let soak overnight. In morning, cook for ~5 mins with 1/2 tsp soda. Drain water. Add fresh hot water and cook 15 minutes. Add remaining ingredients. Bake at 325 degrees for 4-6 hours in a covered pot. Make sure there's enough water to cover beans at all times. 2.Stir once or twice carefully while cooking and add hot water if needed. | 1 1/2 c chicken broth – OXO 1/2 c chopped onion mix broth and onion 2 c broccoli 1/2 tsp thyme 1 bay leaf dash of garlic powder Cook the above ingredients for 10 minutes. Then add 2 tbsp butter, 2 tbsp flour, 1/2 tsp salt and 1 cup milk. Add pepper to taste. | 8 | 1/8 pound bacon, roughly chopped 1 1/8 cups chopped tomatoes 1 cup chopped celery 1 cup chopped carrots 3/4 cup chopped onion 1 1/2 teaspoons black pepper 1 1/2 teaspoons thyme 1/2 teaspoon tarragon 1 bay leaf 1/4 cup butter 1/2 cup flour 1/4 cup clam base or chicken base 1 1/2 cups low fat milk 1 1/2 cups heavy whipping cream 1 cup unpeeled potatoes, chopped 5 2/3 cups (45 ounces) clams, canned or frozen, including juice | Earl's clam chowder | Home Baked Beans | Noodle slaw | 1 1lb bag of shredded cabbage Instant Chinese noodles (chicken flavor) Dressing reserved chicken flavored packet 2 tbsp soya sauce 2 tsp cooking oil 2 tsp granulated sugar 1/4 tsp sugar toasted sesame seeds

9: 1 lb. Cooked hamburger 1pkg taco mix 1 head of lettuce 1 c cheddar cheese 1 large tomato 1 small onion green pepper 1 bag of taco chips of your choice Catalina dressing Mix and serve immediately. | 2 lbs hashbrowns 2 c sour cream 1 tbsp melted butter 2 cans mushroom soup Grated onion to taste 2 c grated cheddar cheese Salt/Pepper Parmesan Cheese Place hashbrowns in 9x12” dish. Add all ingredients except Parmesan cheese. Mix well. Sprinkle Parmesan cheese on top of casserole and bake at 375 degrees for one hour. | Schwartzies Hashbrown Casserole | 9 | Taco salad | 3 c diced potatoes 1 c coarsely shredded carrots 1 c chopped celery 3/4 c chopped onion 1/2 tsp salt 3 c boiling water 1/4 c butter or margarine 1/4 c flour 2 c milk 1/2 lb cubed process cheese 2 c canned cream-style corn Combine potatoes, carrots, celery, onion, salt and boiling water. Cover and cook until vegetables are just tender. Do not drain. Meantime, prepare cream sauce. Melt butter gradually and add flour and milk. Stir in cubed cheese. Stir until cheese melts. Add corn and undrained vegetables. Heat, but do not boil. In a large stock pot; sweat chopped bacon over medium heat until almost crispy. Add tomatoes, celery, carrots, onions, black pepper, thyme, tarragon and bay leaf. Heat until carrots are tender. In a small saucepan, melt butter. Stir in flour and heat until almost golden, stirring constantly. Add to stock pot. Slowly stir in clam base, milk and heavy whipping cream, making sure there are no lumps. Add potatoes and clams with juice and simmer until potatoes are soft. | Vegetable chowder

10: Weight Watcher Vegetable Soup | 2-3 c zucchini 1 onion Stove Top Dressing 1 c milk 2 eggs 1.Sauté zucchini and onion until clear. Mix in stove top dressing. 2.Mix together milk and eggs – either into the zucchini and onion or pour over top. 3.Bake in a small roaster casserole dish uncovered at 350 degrees for 30 minutes or until knife comes out clean. | 6 cups broth 2 carrots, peeled and diced 1 large onion, diced 4 teaspoons garlic 1/2 cabbage, chopped 1/2 pound frozen green beans 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon kosher salt | 10 | Zucchini Casserole

11: {Marinades} | {Dressings} | ---------- | 11 | ------- | {Sauces}

12: 1 c soya sauce 2 tbsp brown sugar | Salmon marinade | Sauté celery onions carrots Then add whatever leftovers that you think might taste good in a soup. | Pizza Sauce Recipe | 1/2 c oil (olive or canola) 1/2 c dark soya sauce 1 c chopped onion 3 gloves garlic 1 dash Tabasco 1/4 c lemon juice Liquefy all ingredients in blender. Marinate kabobs for a minimum of 12 hours, if not 24. | Kebab Marinade | Earl’s thai BBQ sauce | Part 1 6tbsp thai red curry paste 8tbsp thai fish sauce Part 2 1 1/2c coconut milk 2tbsp brown sugar 2tbsp curry powder 1 tbsp puréed garlic 1tbsp black pepper Part 3 3tbsp cilantro Blend each part separately then mix together. Can sit in the fridge for a max of 3 days. | 1/2 c olive oil 1/4 c red wine vinegar 1/4 c parsley 1/2 tsp salt garlic oregano and pepper to taste | Greek salad dressing | Then add 1 package of chicken noodle soup 1 jar or can of tomatoes cut up spaghetti noodles | Lime and honey salad dressing | 1/4c olive oil 1 fresh lime juiced 1 tbsp lime zest 1 tbs honey 1/2 tsp chilli powder pinch cumin 1 garlic clove salt and pepper to taste | 2 tbsp olive oil 1 tbsp butter 1/2c onion, chopped 1/4c celery, chopped 1 garlic clove, minced 1 (8 oz) can tomato sauce 1 (6 oz) can tomato paste 1 tsp dried basil 1 tsp dried oregano 1/2 tsp salt 1/2 tsp sugar 1/4 tsp pepper 1 bay leaf | Soupe a memere Lorraine

13: 1/3 c soya sauce 1/4 c oil 3 tbsp lemon juice 2 tbsp worchestershire sauce 1 tbsp prepared mustard 1/4 tsp ginger Salt/pepper 1/2 tsp garlic Mix all ingredients together in container with meat. Marinate at least 4 hours. Turn frequently. | Medium (1 cup) 2 tbsp butter 2 tbsp flour 3/4 tsp salt 1 c milk Thick (I cup) 3 tbsp butter 4 tbsp flour 3/4 tsp salt 1 c milk Thin (1 cup) 1 tbsp butter 1 tbsp flour 3/4 tsp salt 1 c milk Mix all of the ingredients together into a pot except the flour. Slowly add the flour. Stir constantly until it thickens. | Steak Marinade | 1 pint sour cream or greek yogurt 1 English cucumber peeled, grated and drained! 3 garlic cloves 1/3c olive oil 1tbsp red wine vinegar salt | 13 | Tzatziki | White sauce

14: {Main Dishes} | 14

15: 1/4 c unsalted margarine 1 c mushrooms 1/4 c flour 1 tsp salt 1/2 tsp dry mustard dash of cayenne pepper Melt margarine in top of double boiler. Add mushrooms and cook for 5 minutes. Blend in flour, salt, mustard and cayenne. Slowly add milk, stirring constantly; cook until thick. Add shrimp. Stir to combine. Transfer mixture to a 1 1/2 qt casserole. Combine bread crumbs, Parmesan and cheddar cheese and paprika. Sprinkle over shrimp mixture. Bake at 400 for 20 minutes or until top is brown and bubbly. Makes 4 mid-day meal servings. | Baked shrimp thermidor | 1 cup of ketchup 1/4 cup soy sauce 1/4 cup of honey 1 tbsp yellow mustard 1/4 cup brown sugar 2 cloves of garlic, minced Add the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice together in a small pan. Cook for 20 minutes over low heat, stirring often. Thread the chicken and pineapple pieces onto the skewers. Season with salt and pepper. Pour half of the sauce into a small bowl then brush the skewers with the sauce. Heat a large grill pan over medium high heat and drizzle the pan with olive oil. Cook the skewers for 2 minutes on each side (4 sides) for a total of 8 minutes, or until the chicken is cooked through. Remove the finished skewers from the pan and place on a serving tray. Serve the skewers with the remaining barbecue sauce. Enjoy. | Barbecued Chicken and Pineapple Skewers | 15 | 1 c skim milk 8 oz cooked shrimp or tuna 2 slices white bread crumbs 2 oz Parmesan cheese 2 oz cheddar cheese 1/2 tsp paprika | 1/4 lemon juiced 1/2 fresh pineapple, chopped 4 chicken breasts, chopped Salt and pepper to taste Skewers, soaked in water Drizzle of olive oil

16: Beer buns | Coconut shrimp | 1 cup cornstarch 2 pounds fresh shrimp, peeled 1 cup coconut milk 3 tablespoons fresh lime juice 2 cups flaked coconut 1 cup vegetable oil, more as needed 1.Place cornstarch in small bowl. Place shrimp in bowl and toss to coat well. 2.In separate medium bowl, combine coconut milk and lime juice; dunk shrimp in mixture and shake off excess liquid. 3.Place flaked coconut in small bowl. Add shrimp and toss to coat. 4.Heat the vegetable oil in a deep skillet over high heat; when hot, gently add shrimp and fry until golden brown. | 1/2 lb frozen scallops 1 - 14 oz can baby clams 1/2 lb frozen shrimp 6tbsp chopped green onions 2 tbsp butter 1 tbsp flour 1/2 c white dry wine | Coquilles saint Jacques | Dough 1tbsp yeast 1/2c warm water 1tsp sugar let rise for 10 minutes 1/2 lbs lard 1/2 tsp salt 3tbsp sugar 41/2c flour 1c sour cream 3eggs Mix as pastry and refrigerate for 3 hours or overnight. ** Make sure to double the dough Filling 2lbs hamburger 4c sauerkraut 1/2c onions garlic salt & pepper Boil sauerkraut for 15 minutes. Fry remaining ingredients till brown. Add 2 tbsp ketchup and chilli powder and warcestershire sauce to taste. Roll pastry quite thin. Fill as you would a perogie. Let rise 30 minutes. Brush with egg/water mixture. Bake at 350 for 20 minutes. | 16

17: 1/4 tsp garlic salt 1/2 tsp salt 1/2 c fine bread crumbs Sauce 6 tbsp brown sugar 1/2 tsp : garlic salt, salt, onion powder 1/4 tsp dry mustard 2 tbsp cornstarch 1/2 c vinegar 1 c water 6 tbsp ketchup 2 tsp soya sauce 1 – 10 oz can crushed pineapples Mix together meatball ingredients. Shape into balls. Brown in 2 tbsp oil. Remove meatballs and drain off fat. In same skillet, combine brown sugar, garlic salt, salt, dry mustard, onion powder and cornstarch. Stir in remaining ingredients and stir thoroughly. Add meatballs. Heat to boiling, stirring constantly. Boil and stir 1 minute. | Italian spaghetti sauce 1/2 c oil 1 c shredded carrots 1 c celery 3 garlic cloves | Melt butter and cook onions until transparent. Add sea scallops and shrimp. Cook 3-5 mins., covered, stir once. add baby clams with liquid. Cook covered for 2 more mins. add 1/2 c wine. Sprinkle 1 tbsp flour on mixture, cook another 4-5minutes. Put the mixture in shells (sold in grocery store). Cover with bread crumbs and white grated cheese (mozza). Put in the oven 400 until golden brown. | Easy barbecued spareribs 1 1/2 lb. Porc ribs 1 /4oz can of tomato sauce 1 medium onion, cut up 4 tbsp brown sugar 2 tbsp vinegar Cut ribs and place in an oven casserole. Cook in oven at 350 for about 1 hour. Drain fat. Mix all other ingredients together and pour over partially cooked ribs. Cook again in over for another hour until tender. | Hawaiian meatballs 1 lb. Ground beef 1 egg 1 tbsp chopped onion | 17

18: 1/4 c chilli sauce 1/8 c Worcestershire sauce 1/8 c h. p. sauce 1/8 c soya sauce 1 tsp thyme 1/2 tsp marjoram 1/2 tsp sage 1/4 tsp all spice salt and pepper to taste Italian seasoning to taste red pepper to taste paprika to taste cayenne pepper to taste | 1/2 green pepper 1 lg onion 1 can mushrooms 1 1/2 tbsp. parsley 1 lb ground beef 1/2 lb ground veal 1/2 lb ground pork 20 oz can of tomatoes 14 oz can of tomato paste 15 oz tomato juice 2 cans cream of tomato soup 1/4 c sugar 3 bay leaves Use big dutch oven. Sauté vegetables in oil until onion is golden (include bay leaves). Add meat and cook until lightly browned. Add remaining ingredients and simmer between 3 and 4 hours. Cool and freeze in plastic containers. Always useful for surprise visitors. Yield: 16 servings. | 1.When cooking beef always use a bay leaf 2.When cooking porc always use sliced garlic (place it into the meat) 3.Use chicken broth as often as you can! | Start by removing the skin and fat from the pork hacks, then cook in the oven with onions, salt and pepper at 350 for a few hours, long enough so the meat falls of the bone, and it breaks itself into smaller pieces. When you're done cooking to desired wellness, let | Ragout de patte de cochon | Maman’s meat rules | Pizza buns 1 can of Klik meat grated Grated cheese Mix and spread onto bun halfs or slices of bread. Place buns on a cookie sheet and broil at 400 till melted. | 18 | 1 chopped onion Pizza sauce

19: Sauce 1/2 c green pepper celery 1 clove of garlic pineapple chunks 1/4c vinegar 1/4c brown sugar 2 tsp soya sauce 11/2tsp cornstarch | them cool in the fridge for a few hours, long enough for the fat to solidify so that you can remove the excess. To give your gravy a nice brown color and a little different flavor, brown your flour in a cast iron frying pan. This will make a nice gravy. After you've cooled your meat and removed fat, reheat the pork and thicken the broth with the browned flour, add seasoning: salt, pepper and nutmeg. If you want your meal to go a little further add pork meatballs. | 6 lb lean ground beef 3 lb lean ground pork 2 medium onions 1/4 c. water 2 c dry bread or cracker crumbs 2 tsp each: nutmeg, cinnamon, (cloves or allspice) Use a large heavy pot. Cook meat onions and water until partly cooked. Skim off fat, if any, then add crumbs and spices. Simmer until well done. Use your favorite pastry recipe for crust. Fill 3/4 full, add top crust and bake in for oven 400 until done – about 3/4 hour. | Sweet & sour meatballs | Meatballs 1c fine diced bread crumbs (optional) 3/4c milk (optional) 1lb hamburger 1/3c onion 1 egg salt and pepper | 1 can salmon 1 1/2 c mashed potatoes 1 egg beaten 1 tbsp butter 1 tbsp chopped onions salt and pepper to taste Form into patties. Roll in fine crumbs. Fry till golden brown. | Salmon patties | 19 | Tourtiere

20: 1tbsp oil 1lg garlic clove 1 onion 1 green pepper 2 celery stalks 1/2 tsp oregano 1/2 tsp basil 1/2 tsp thyme 1 med zucchini coarsely chopped Sate garlic in oil for 1 minute. Add onion green pepper and celery and herbs then cook for 5 minutes. Add zucchini then another 5 minutes. Add mushroom, tomato paste, tomato sauce and simmer for 20 minutes. Remove from heat and add Parmesan. Mix well. Spread a small amount of the sauce on the bottom of a 9X13 pan. Layer in half of each of the ingredients: noodles, sauce, cottage cheese, spinach and mozzarella. Repeat. Cover and bake at 350 for 1 hour. Allow to sit for 10 minutes before serving. Serves 6 to 8. | Vegetable lasagna | 1 1/2 c mushrooms 1 1/2 c tomato sauce 5 1/2 oz can of tomato paste 1/4 c grated Parmesan 2c cottage cheese 2c grated mozzarella cheese 8oz lasagna noodles cooked 10 spinach torn into pieces | 20

21: {Desserts}

22: 1 lg carton on cool whip 1 large vanilla instant pudding Layers 1.Cool whip 2.Crackers 3.Pudding 4.Crackers 5.Cool whip Use 9X13 pan. Make 2 days in advance. | 10 layer squares | Crust 1c flour 1c walnut 1/2 c margarine Mix and bake at 350 for 25 minutes 1st layer 8oz cream cheese 1c icing sugar 1 c cool whip Whip till smooth. Layer gently on crumb crust | 6 to 8 apples (mackintosh) 1 c sugar 2 tbsp flour Brush on top of pie either milk or cream and white sugar to make pretty. Bake 400 for 50 minutes or 350 for 1 hour. Makes one 9 inch pie. | Apple pie filling | 22 | 1 box of soda crackers unsalted 1 can of cherry pie filling 6.Cracker 7.Pudding 8.Cracker 9.Cool whip 10.Pie filling | 1/2 to 1 tsp cinnamon dash of nutmeg (optional) 2 tbsp butter (optional) | Better than sex | 2nd layer 1pkg instant pistachio pudding 1pkg instant vanilla pudding 3c milk Beat until thick 3rd layer 1c cool whip top with crushed walnuts refrigerate. Dessert can be frozen

23: 1 c raisins 1 c brown sugar 1/2 c margarine, melted Mix all together and pour into tart shells. Bake at 400 until tart shells become golden. | Butter tarts | 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk Makes: About 3 cups of icing. Instructions: (Medium Consistency) In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes. | Buttercream Icing | 2 eggs vanilla | 23

24: 3/4 cup butter 3/4 cup brown sugar 1 cup chopped pecans, divided 3/4 cup brown sugar 1 tablespoon ground cinnamon 1/4 cup melted butter While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. | Cinnamon Buns | 2 c white sugar 2/3 c vegetable oil 2 eggs 2 tsp vanilla Beat well for 4 minutes. Add: 2 2/3 c flour 2/3 c cocoa 2 tsp baking powder 1 tsp salt 2 tsp soda 2 c boiling water Sift well together; add dry ingredients alternately with the boiling water. Beat well after each addition. Bake in well-greased 9X13 pan at 325 for 50 mins. | 24c hot air popcorn 1c butter 2c brown sugar 1c corn syrup 1 tsp salt 1 tsp vanilla 1/2 tsp baking soda Boil ingredients (minus popcorn, vanilla & baking soda) for 5 minutes, without stirring, over medium heat. Remove and add baking soda and vanilla. Pour mixture over popcorn. Mix well. Spread on two cookie sheets. Bake at 250 for one hour, stirring every 15 minutes. Let cool. | Caramel Popcorn | Chocolate cake

25: Cinnamon twists | 1c warm milk 2 tbsp sugar 2tbsp yeast Let stand for 10 minutes 5c flour 1lb margarine 1/2 tsp salt Add 2 eggs beaten to risen yeast. Mix in flour mixture. Form in 6 small balls. Let sit in the fridge for 2 hours. 2c white sugar cinnamon poppy seeds (optional) Spread out the balls so it looks like a pizza then spread on the sugar mixture. Slice into sections like a pizza then individually roll the sections. Bake at 325 for 15 to 20 minutes. | 1 pkg cream cheese (softened) 1/4c butter (softened) 1/2 tsp vanilla 1c icing sugar | 1/2 c butter 1 c sugar 2 eggs unbeaten 1 c sour cream 1 tsp vanilla 2 c flour 1 tsp baking powder 1 tsp baking soda pinch of salt 1 large apple cubed Topping 2/3 c light brown sugar | Coffee cake | 1 tsp cinnamon 2 tbsp flour 2 tbsp melted butter Cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla. Beat well. Sift dry ingredients and add to creamed mixture. Spoon half of the mixture into a greased 9X9 pan. Sprinkle on half of the topping. Spread on apple cubes. Pour on remaining batter and then topping. Bake at 350 for 40 to 45 minutes. | 25 | Cream cheese icing | Crisp | 1/2 c margarine 3 c oatmeal vanilla 1 c brown sugar (packed) 1/4 c flour Cook for about 35 to 40 minutes at 350

26: 1 chocolate cake mix 1 large tube of cool whip 2 pkg instant chocolate pudding 6 skor bars Bake cake then cool. Then pour 1/2 c Kahlua and let stand overnight. Then layer: 1/2 cake, pudding, cool whip, 3 skor bars. Repeat. | Death by chocolate | 4 c brown sugar 2 tbsp flour 2 tsp baking powder 1 c cream 4 tbsp butter salt and vanilla to taste Soft boil 238F for 2 1/2 - 3 minutes. Add vanilla only after. Remove from heat. Cool for 10 minutes. Beat with blender until ripples almost stay put. Pour into buttered pan. | 1c butter 2c brown sugar 2c white sugar 1c milk (homo is best but they all work) Boil to softball stage remove from heat. Add 1tsp vanilla 1 1/2c flour with 1/4c cocoa. To make a non-chocolate fudge – more flour, no cocoa | Fudge a Evan | 1c butter 1 1/2 c sugar vanilla 3 1/2 c rolled oats Cook at 350 for 20 minutes | Gateau a tante Claura | White cake 3/4 c butter 2 eggs 1c w. sugar 2c flour 2/3c milk 3tsp baking powder pinch of salt vanilla 1/2c raisins (optional) | Fudge a Papa | 26 | Hard time pudding

27: Jelly roll | 3 eggs 1 c white sugar 1 1/2 tsp vanilla 1 1/4 c flour Beat eggs in a deep bowl until fluffy (about 4 minutes). Add sugar and vanilla. Heat milk but don't boil and add butter. Fold in dry ingredients over egg and sugar mixture. Do not stir or beat. Fold in milk and butter just until liquid is blended. Bake 15 minutes. | 1c packed b. sugar | Bottom 1c butter 1/2 c icing sugar 2 c flour Mix and press in a 9X13 pan. Bake at 350 for 20 minutes. Beat eggs and add remaining ingredients. Pour over cookie base. Bake for another 25 minutes. Sprinkle with icing sugar while still warm. When cooled cut into squares. | 1c butter 1 1/2 c brown sugar 2 eggs 1c raisins 1c nuts Bake at 350. Spread 1/2 inch thick in shallow greased pan. Cut in squares or bars when it's still warm. | Pudding 2c boiling water Mix cake and pour over the pudding. Bake at 350 for 40 to 45 minutes. | Hermits | 27 | 2 1/4 to 2 1/2 c flour 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1/4 tsp all spice | 2 tsp baking powder 1/4 tsp salt 1/2 c milk 1 tbsp butter | Lemon Squares | Topping 4 eggs 2c sugar 1/4 c flour 1/2 tsp baking powder 1/3 c lemon juice pinch of salt

28: Marshmallow Cereal Balls | 6 toffee bars (Macintosh) 1 can eagle bran 1/2 c margarine 1 tsp vanilla Rice Crispies or Corn Flakes Melt bars in saucepan, add Condensed milk, margarine and vanilla. Do NOT boil. Drop marshmallows into mixture then into cereal. Let cool. Freezes nicely. | 2c rolled oats 2c raisins 3/4c medium coconut 350 8 – 10 minutes | 1c softened butter 2c brown sugar 2 eggs 1tsp vanilla 2c flour 1tsp baking powder 1/2 tsp baking soda | 1 can eagle brand milk 2 c graham wafer crumbs 1 pack of glazed cherries 1 pk white or colors marshmallows 1/2 c coconut Line 8X8 pan with coconut (bottom). Spread the rest of the ingredient mixture on top. Sprinkle leftover coconut on top. | Marshmallow squares | 28 | Oatmeal raisin cookies | Orange cake & Williamsburg icing | Cake 2 1/2 c flour 1 1/2 c sugar 1 1/2 tsp soda 3/4 tsp salt 1 1/2 c buttermilk 1/2 c margarine or butter softened 1/4 c shortening 3 eggs 1 1/2 tsp vanilla 1c raisins 1/2 c nuts 1 tbsp grated orange peel Use a 9X13 pan. Bake at 350 for 45 to 50 minutes. Williamsburg icing 1/3 c margarine or butter softened 3c icing sugar 3 to 4 tbsp orange flavored liquor or orange juice 2 tsp grated orange peel Blend butter and sugar. Stir in liquor and orange peel; beat until smooth.

29: 1/2 c Peanut butter 1/4 c butter 1 c chocolate chips 1/2 tsp vanilla 9 c Crispix cereal 1 – 1 1/2 C powdered sugar | 1 c brown sugar 1/2 c butter or margarine 1/2 c corn syrup 2 tbsp cocoa pinch of salt 1 tsp vanilla Put all above into a pan and bring to a boil – boil for 2 minutes steady. Have ready in a large bowl 7 to 8 cups of puffed wheat pour syrup over and mix well. Press into a 9X9 pan. Cool and cut into squares. | Dough 2 cake mixes (one swiss chocolate, and another of any kind but preferably chocolate) 4 eggs 2/3c oil 350 for 7 minutes. Filling 4c icing sugar 1 8oz cream cheese 1/2c butter Build the cookies out of the dough and place the filling between the two. | Oreo cookies | 1 lb Tenderflake Lard 1/2 C margarine Beat until it looks like whipped cream. Add 1 C very hot water. Beat until it looks like whipped cream. 1 tsp baking powder 1 tsp salt 5 1/2 C flour Mix, make balls and freeze. | Pie Crust | 29 | Puffed wheat squares | Puppy Chow

30: Combine peanut butter, butter & chocolate chips in microwave for about 1 minute. Add vanilla and pour mixture over cereal. Stir and blend all ingredients thoroughly. Stir well. Coat with powdered sugar. | Raspberry bar | Bottom layer 1/2 c brown sugar 1/2 c margarine 2 eggs 2c flour 1 1/2 tsp baking powder Top layer 1/2 c margarine 1 1/2 c white sugar Bake at 350 till golden brown. 1 – 1 1/2 hours | 1st part 1 c flour 1/2 c butter 1 tsp milk 1 tsp baking powder 1 egg, beaten Spread in pan and cover with jam. 3rd part: spread on top of jam. Make 1/2 hour or until brown | Rhubarb Pie | 30 | 4 c rhubarb 1 1/2 C white sugar 1/3 c flour | Middle layer Mix and pat in a 9X13 pan. Cut rhubarb thin 1/2” to 1” layer. Sprinkle with a 3oz package of strawberry Jello | Rhubarb cake | 2nd part - mix 1 c white sugar 2 c coconut 1 tsp butter 1 tsp vanilla 1 egg, beaten | 1 c flour

31: Stir together well. Then add 1 sour cream to mixture. Put in an unbaked pie shell. 1/2 C flour 1/2 C brown sugar 1/4 C butter Combine together. Mix until crumbly. Sprinkle on top of pie. Bake at 450 for 15 minutes, then turn down to 350 for 30 minutes. | Rice crispy squares | Rice pudding | 1 1/2 c cooked rice 1 1/2 c milk Cook under medium heat till thick and creamy (15-20 minutes). Stir in the following ingredients. 2c milk 1 beaten egg Remove from heat. Add 1 tbsp butter and 1/2 tsp vanilla. | 1/3 c sugar 1/4 tsp salt 2/3c raisins | 31 | 1/4 c butter 32 large or 3/4 of a bag of miniature marshmallows 5 c rice crispy vanilla (optional) Melt marshmallows with margarine in double boiler. Once melted mix in rice crispy, pat in a 8X8 pan. Let stand before cutting. | Rocky road cake | 6 oz chocolate chips 1/2 c butter 1 egg 1 c icing sugar | graham wafer crumbs to line the bottom of a 9X9 pan 2 c miniature marshmallows skor bar or coconut

32: 1 tablespoon + 2 teaspoons unflavored gelatin 1/4 cup cold water 1/2 cup Glucose 2 tablespoons solid vegetable shortening 1 tablespoon Glycerin 8 cups (about 2 lbs.) confectioners' sugar, sifted Icing color as desired flavoring as desired Makes about 36 ounces of fondant. Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft. This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly. | Rolled Fondant | Over low heat combine chocolate chips, butter, eggs, icing sugar then cool. Line pan with graham crumbs. Add marshmallows and chocolate mixture. Sprinkle with little pieces of skor bar or coconut. Refrigerate.

33: Rolo cookies | 1c sugar 1c brown sugar 1c butter 2 eggs 2 tsp vanilla 1tsp baking soda 2 1/2 c flour 3/4c cocoa 2 bags of mini Rolos (it usually only takes one bag but if you eat any before hand you need 2 bags for sure) Place a Rolo in the center of a dough balls. Roll the finished cookie into a bowl of sugar then bake at 350 for 7 minutes. Makes 7 dozen | 2c brown sugar 1 tsp vanilla 1/4 c butter 1/2 c milk Boil for 1 minute. Then cool for 5 minutes. | 1 c sugar 1 1/4 C water 2 tsp lemon juice 5 c berries 2 tbs corn starch Boil water. sugar and lemon juice for 10 minutes. Add berries. Cook 15 minutes. Combine corn starch and water to make paste (3tbsp). Pour into berry mixture. Cook 10 minutes more. Pour into unbaked pie shell. Top with crust. Bake at 450 for 10 minutes, then turn oven down to 350 for another 35 minutes. | Saskatoon Pie Filling | 1lb butter 1/2 c cornstarch 1 c icing sugar 2 tsp vanilla Whip until it looks like whip cream. Refrigerate for 2 hours. Add 3 c flour. Then make cookies! | 33 | Shortbread cookies | Sucre a creme | 2 c sour cream 1 tsp cinnamon 1 1/2 c white sugar pinch of salt 2 handfuls of raisins 1 tsp soda *** add soda just before turning off stove. Makes 2 pies. | Tarte a la creme francaise | Unbaked cookies | 1/2 c margarine 1c brown sugar 1c white sugar 1/2 c milk 3c rolled oats

34: 1c coconut 1 tsp salt 6 tbsp cocoa 1 tbsp vanilla Boil first 4 ingredients for exactly 3 minutes. Remove from heat. Make small cookie balls. Makes 24 cookies. | 2c sugar 2/3 c water 1/2 c light corn syrup 2 tsp white vinegar 1 tsp margarine 1/8 tbs salt 1/2 tsp baking soda Mix sugar, water, corn syrup & vinegar in saucepan; stir at low heat until sugar dissolves. Cover and boil 3 minutes. Uncover and boil over medium heat without stirring until 280 degrees (soft crack stage). Remove from heat. Blend in butter, salt & soda. Pour onto an oiled marble slab or enameled pan. As candy cools, turn edges with a spatula towards center. When cool, gather candy into a ball and pull until white. Use soft butter or margarine on fingers to prevent sticking. Pull and twist into a rope about 1/2 “ in diameter. Cut into 1/2” serving pieces with scissors. Wrap each piece in waxed paper for storing. | White Taffy | 34

35: {Breads} | {Dough} | ---------

36: Pizza dough | 1/2c butter 1c white sugar 2 eggs 3 med ripe bananas 1 1/2 c flour 1tsp baking soda 1/2 tsp salt 1 hour at 350 | Banana bread | Never fail pie crust | 9 1/2 c water 2 heaping tbsp yeast 8tbsp white sugar 4tbsp salt 3/4 c lard 6 eggs Rise lots. Makes 8 -9 piles. Let stand 10 minutes. Shape and put in pans. Cook 400for 35 minutes. | 1c hot water 3tbsp oil 1tbsp white sugar 3c flour 1tsp salt 1tbsp firmapan yeast Rise 15 minutes. 350 for 20 minutes. Recipe makes 2 pizza doughs. | Bread | 5 c flour 1 lb lard 1 tsp baking powder 1 tsp salt 1 egg 1 tbsp vinegar Sift dry ingredients and work in lard or shortening. Beat egg (in a 1-cup measuring cup) add vinegar and fill cup with cold water. Mix well. Keeps well in fridge. | Two hour buns | 3c warm water 1/2 c sugar 6tbsp oil 1 tsp salt 2 tbsp firmapan yeast 2 eggs beaten 7 to 9 cup flour Combine first 5 ingredients then add beaten eggs. Add enough flour to make soft dough. Pat with oil and let stand for 15 minutes. Punch down. Repeat 3 times. On the fourth rise make into buns. Let rise 1 hour. Bake at 350 for 15 to 20 minutes. | 36

37: {Canning}

38: Chokecherry jelly | 7 cups granulated sugar | 3 cups chokecherry juice 6 1/2 cups sugar | 5 c prepared juice 1 box certo pectin crystals Juice clean and stem chokecherries and place in a dutch oven. Fill dutch oven up to the chokecherries with water. Bring to a boil and simmer, covered, for 10 minutes. 1.Place prepared fruit in a cheesecloth then place over a bowl. 2.Squeeze cheesecloth to get all of the juices out. 3.If you run out of juice you can add up to 1/2 cup of water. Jelly 1.In a large saucepan stir together fruit and certo. 2.Bring to a boil over high heat. 3.Add all of the sugar. 4.Return to a hard boil for 1 minute. 5.Remove from heat. Stir and skim for 5 minutes to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly. | Remove tails and navel from apples then cut in half. Put in dutch over with about a cup of water. Cook until apples are very mushy. Remove from heat and pass through a sieve. Add approximately 1 c sugar for 1 quart of applesauce. Bring to a boil. Put in jars and seal. | Apple sauce | 38 | Chokecherry Syrup | 1/4 teaspoon almond extract (optional)

39: Wash chokecherries, place in a large kettle, barely cover with water and cook, covered, for about 30 minutes till the cherries are soft. Mash gently and strain the chokecherry juice through a sieve or cheesecloth. Pour 3 cups juice into a large kettle; stir in the sugar. Cook on high, stirring constantly. Boil hard for 1 minute. Remove from heat and skim foam. Add extract if using (almond extract gives a stronger cherry taste). To can: Pour hot syrup into sterilized hot jars to within 1/8th inch from top. | 7c prepared juice 2 tbsp lemon juice Juice Remove blossoms and stem ends from 4 quarts ripe tart juicy apples; cut in small pieces. Do not peel or core. Add 6 cups of water. Bring to a boil and simmer, covered, for 10 minutes. Crush pulp and simmer, covered for 5 minutes. 1.Place prepared fruit in a cheesecloth then place over a bowl. 2.Do not squeeze the cheesecloth. Let the juices pass through. 3.If you run out of juice you can add up to 1/2 cup of water. Jelly 1.In a large saucepan stir together fruit, lemon juice, and certo. 2.Bring to a boil over high heat. 3.Add all of the sugar. 4.Return to a hard boil for 1 minute. 5.Remove from heat. Stir and skim for 5 minutes to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly. | Crabapple jelly | 39 | 1. 2. 3. 4. 5. 6. 7. | 1 box certo pectin crystals 9c granulated sugar

40: Salsa | Su-Mo salsa | 14 1/2 c tomatoes 3 lg onions 4 green peppers 6 cloves garlic thicken with cornstarch and water. Cook 45 minutes then put in jars and seal. | 1/4 c sugar 1/2 jar jalapeño peppers (or banana) 2 small cans of tomato paste | 4c chopped onions 2c red peppers (2) 2c green peppers (2) 1/2 small jar pickled jalapeños chopped 2c chopped celery 6 garlic cloves 2c vinegar Bring to a boil on med and cook till veggies are tender (approx.. 1hr). Add 12 cups chopped tomatoes. Keep cooking till thick – 1 – 1 1/2 hrs on med low. Put in hot pints and seal. Makes more than 10 pints. Notes: Bring tomatoes to a boil and drain extra water. Sift off bubbles when boiling. And add extras/spices to your liking. | 5tsp salt 1tsp coriander 1tsp cumin 1 1/2 tbsp. sugar 1tbsp lemon juice 1tbsp parsley 2 cans tomato paste (156ml can)

41: Index | 10 layer squares--22 Apple pie filling--22 Apple sauce--38 Baked shrimp thermidor--15 Banana bread--36 Barbecued Chicken and Pineapple Skewers--15 Beer buns--16 Better than sex--22 Bread--36 Brown rice casserole--7 Bruschetta --3 Buttercream Icing--23 Butter tarts--23 Caramel Popcorn--24 Caesar salad--7 Chinese Salad--7 Chocolate cake--24 Chokecherry jelly--38 Chokecherry Syrup--38 Cinnamon Buns--24 Cinnamon twists--25 Coconut shrimp--16 Coffee cake--25 Confetti Couscous Salad--7 Coquilles saint Jacques--16 Couscous--7 Crabapple jelly--38 Cream cheese icing--25 Cream of broccoli soup--8 Crisp--25 Death by chocolate--26 Earl's clam chowder--8 Earl’s thai BBQ sauce--12 Easy barbecued spareribs--17 Fudge a Evan --26 Fudge a Papa--26 Gateau a tante Claura--26 Greek salad dressing--12 Hard time pudding--26 Hermits--27 Hawaiian meatballs--17 Home Baked Beans--8 Italian spaghetti sauce--17 Jelly roll --27 Kebab Marinade--12 Lemon Squares --27 Lime and honey salad dressing--12 Maman’s meat rule --18 Marshmallow Cereal Balls--28 | Marshmallow squares--28 Montana's Antojitos--3 Never fail pie crust --36 Noodle slaw--8 Oatmeal raisin cookies --28 Orange cake & Williamsburg icing--28 Oreo cookies--29 Pie Crust --29 Pizza buns--18 Pizza dough --36 Pizza Sauce Recipe--12 Puffed wheat squares --29 Puppy Chow--29 Ragout de patte de cochon--18 Raspberry bar--30 Rhubarb cake--30 Rhubarb Pie--30 Rice crispy squares--31 Rice pudding--31 Rocky road cake--31 Rolled Fondant--32 Roll-ups--4 Rolo cookies--33 Salmon marinade--12 Salmon patties--19 Salsa--40 Saskatoon Pie Filling--33 Schwartzies Hashbrown Casserole--9 Shortbread cookies --33 Soupe a memere Lorraine--12 Spinach dip with pumpernickel bread--4 Steak Marinade--13 Sucre a creme--33 Su-Mo salsa --40 Surprise spread--4 Sweet & sour meatballs --19 Taco salad--9 Tarte a la creme francaise -33 Tourtiere--19 Trail mix--5 Two hour buns--36 Tzatziki--13 Unbaked cookies--33 Vegetable chowder--9 Vegetable lasagna--20 Weight Watcher Vegetable Soup--10 White sauce--13 White Taffy--34 Zucchini Casserole--10 | 41

42: Notes

43: Notes

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  • By: Danica R.
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  • Title: Riou Cookbook2
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  • Started: over 7 years ago
  • Updated: over 7 years ago